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Chilly Chicken Puff Tart



  • 1 sheet Frozen puff pastry Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 1-2 hours.
  • 1 tbsp Sweet chilly sauce
  • Mozzarella cheese
  • 1 tsp chilly flakes

For the chilly chicken filling

  • Ingredients
  • 450 gms boneless chicken breast cut into thin strips

For marination

  • 1 1/2 tbsp Ginger & garlic chopped
  • 3 Green chillies
  • ½ tsp Kashmiri chilly powder
  • ¼ tspPepper powder
  • 1 Egg white beaten
  • 2 tbsp Cornflour
  • tbsp Soya sauce
  • Salt

For sauce

  • 11/2 medium sized onion chopped
  • 3/4 th of a capsicum cut in juliennes
  • 1 tsp each ginger & garlic chopped
  • 1 tsp Kashmiri chilly powder
  • 3/4 cup Chicken stock or Water
  • 1 tbsp Soya sauce
  • 1 tbsp Tomato sauce
  • 1 tbsp Sweet Chilly Sauce
  • Sugar- a pinch
  • 1/2 tsp Corn flour
  • Oil
  • Salt



  • Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water.
  • Marinate the cleaned chicken strips with the ground paste & other items listed under marination. Refrigerate for 1-2 hours, overnight refrigeration is the best.
  • Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.

Sauce Preparation

  • Heat some oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan.
  • Add chopped onion, capsicum & salt. When it becomes soft (onion doesnt have to change colour), add chopped ginger & garlic. Saute for 2-3 mins.
  • Add in the sauces and mix well. Add the chilly powder. Sauté for a minute.
  • Pour the chicken stock into the sauce mixture. Mix well. Cover and cook till sauce is reduced. Add in the sugar. Mix the cornflour in 2 tbsp of water and pour into the gravy. Let it boil and become little thick.
  • Add in the fried chicken pieces and stir well. Cook for another 2 minutes until the chicken pieces are coated well with the sauce.


  • Preheat oven to 400°F.
  • Grease a 71/2 inches wide and 1 inch deep tart pan.
  • Unfold the puff pastry and roll it out a little and place them on the tart tin, pressing well onto the center and sides of the pan.
  • Using a fork, prick the dough all over-including the edges, to prevent it from puffing during baking.
  • Spread the sweet chilly sauce on the pastry.
  • Add in the chicken filling.
  • Spread shredded mozzarella cheese all over the chicken.
  • Sprinkle chilly flakes on top.
  • Bake for 15-20 minutes till the crust is golden brown and the cheese is all melted.


✔️ Since soya sauce is added, be careful while adding salt.
✔️ While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown.
✔️ To make the stock i added half of Maggi less salt chicken cube into 3/4 cup of boiled water and mixed well till dissolved. Again, the chicken cube is salty, so be careful while adding salt.